Description
These Sweet Cornbread Muffins are a delightful combination of tender, moist crumb and a subtly sweet corn flavor. Perfect as a breakfast treat or a side for your favorite savory dishes, these muffins are easy to prepare with simple pantry staples and bake to golden perfection in just under half an hour.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract (optional)
Instructions
- Prep: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining each cup with paper liners or greasing them well to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the milk, melted and cooled butter, eggs, and vanilla extract (if using) until the mixture is smooth and uniform.
- Combine: Gently pour the wet ingredients into the bowl containing the dry ingredients. Stir carefully until just combined; avoid overmixing to keep the muffins light and tender.
- Fill Muffin Tin: Evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure the muffins remain tender and fluffy.
- You can substitute milk with buttermilk for a richer flavor and more tender crumb.
- Add corn kernels or shredded cheese to the batter for variations in texture and taste.
- These muffins are best served fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
- Vanilla extract is optional but adds a subtle depth of flavor to the muffins.
